Spicy Southwest Tofu Quinoa Bowl with Medjool Date Lime Dressing

INGREDIENTS

Quinoa:

1 cup

dry quinoa

2 cups

water

salt

Skillet:

small red or orange bell pepper, seeds removed and chopped

4 cups

baby spinach

Also:

avocado, diced

 hot sauce (optional)

Tofu Cubes:

package. House Foods Tofu , extra-firm 

1 1/2 tbsp

tamari  

1 1/2 tbsp

maple syrup 

1/8 tsp

smoky paprika 

Tiny pinch of cayenne (optional)

 Salt and pepper to taste  

Dressing:

Medjool Dates, pitted

 ¼ cup fresh lime juice

3 tbsp

extra virgin olive oil 

1/8 tsp

cayenne

 ¼ tsp sea salt

Additional extra virgin olive oil for pan